Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, foie gras with blueberry sauce. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Foie Gras With Blueberry Sauce is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Foie Gras With Blueberry Sauce is something which I have loved my entire life.
Great recipe for Foie Gras With Blueberry Sauce. This rich and creamy foie gras is excellent with the sweetness of the blueberry jam and the acid in the dried cranberries balances out the dish. Salt and pepper foie gras cutlets and sear on a very hot, non-stick fry pan.
To get started with this particular recipe, we must first prepare a few components. You can have foie gras with blueberry sauce using 5 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Foie Gras With Blueberry Sauce:
- Make ready 1 slice 3/4 inch thick Goose Foie Gras
- Make ready 1 slice Thick toast
- Prepare 1 as needed Pea sprouts
- Prepare 8 each Dried cranberries
- Make ready 1 as needed Blueberry jam
Manna Groups / Foie Gras Skewer with Blueberry and Raspberry Sauce. Remove the foie gras from the oven. This rich and creamy foie gras is excellent with the sweetness of the blueberry jam and the acid in the dried cranberries balances out the dish. Elegant and delicious, great to use leftover duck and a easy to put together for a dinner party.
Steps to make Foie Gras With Blueberry Sauce:
- Arrange pea sprouts and dried cranberries on the plate.
- Mix the blueberry jam with a small amount of warm water to slightly thin it out. Drizzle the jam in an arc on the plate.
- Toast the bread and cut off the crusts. Place the toasted bread on the plate in the arc of the jam.
- In a very hot pan sear each side of the foie gras for 30 seconds. Place the foi gras on the toast and serve.
Pour in the sauce from the saucepan, and use a spatula to scrape up all the browned bits from the bottom of the pan and mix them with the sauce. Serve the steak topped with the blueberry sauce. Foie gras is an all-time fruit lover. Its buttery flavor is balanced by all kinds of fruits, like apples, apricots, cherries, cranberries, dried figs, grapes, grapefruit, lemons, mangoes, papayas, peaches, pears, plums, raisins, and strawberries. Veal Medallions with Apple-Thyme Sauce MyRecipes.
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